As you eat bread every other time, you have the opportunity to benefit or harm your health. That being the case, Ezekiel bread stands to be the best among the rest, especially since it has 4 whole grains and 2 legumes, all sprouted.

Every single supermarket and food store has different kinds of bread. White bread is preferred because it is sweet due to its high sugar content, while brown is a choice for those who don’t like the white variant. There is yet another type, the Ezekiel bread, whose marketers rank the best among the rest. Besides having 6 different components, the bread is prepared from sprouted grains. Get the detail of these and understand why marketers claim that Ezekiel bread is the best.

What is Ezekiel bread?

Ezekiel bread refers to a particular type of brain made from sprouted 4 whole grains and 2 legumes. In preparing it, wheat, barley, spelt, and millet (whole grains), and soybeans and lentils (legumes) are sprouted, i.e., allowed to start germinating, and is one of the reasons for the bread’s health claims. The sprouting process allows the grains and legumes to optimize nutrients and reduce the antinutrient content. Moreover, Ezekiel bread is rich in dietary fiber, which means that it’s great for maintaining gut health, reducing chances of constipation, stabilizing blood sugar levels, and helping cut off the extra pounds.

The main differences between Ezekiel bread and the rest

Admittedly, Ezekiel bread is like no other in the food stores and supermarkets because of the following three main reasons;

i. The bread has six whole grains and legumes

In preparing Ezekiel bread, food industries use 4 whole grains, including wheat, barley, spelt, and millet, and 2 legumes; soybeans and lentils. However, the rest of the bread is prepared using one grain; wheat. The Ezekiel bread’s combo makes it great and nutritionally beneficial, especially because it makes it a complete protein source. This means that it contains all the nine essential amino acids, which the body needs to function. However, having been prepared from wheat only, the other bread does not have all the amino acids.

ii. It has no preservatives

In trying to make bread stay longer, bakeries use preservatives, including cultured starch. While it may improve the bread’s shelf life, the cultured starch is acidic and make it difficult for the body to fight pathogenic agents. However, Ezekiel bread is as good and fresh as bread gets and will not make it hard for your body to provide defense when need be. Besides, the bread is like other Food for Life products because its ingredient list is simple, straight to the point, and something that any person would understand. This level of transparency matches its legit nutritional benefits.

iii. Ezekiel bread is prepared from sprouted grains

Unlike the whole wheat bread prepared by mashing and grinding wheat into flour, Ezekiel bread is made from sprouted whole grains and legumes. Sprouting refers to the process of allowing the seeds to start germinating, especially when they are in between seeds and becoming full-fledged plants. Sprouting allows whole grains and legumes to maximize nutrients and release enzymes that optimize vitamin and mineral absorption. Besides, it lowers the levels of antinutrients, the plant’s compound that could inhibit nutrient absorption.

The importance of sprouting

Sprouting is not only necessary when seeds are becoming plants but is significant in the food industry. Just like the seeds need the best conditions of oxygen, warmth, and water to germinate, so does sprouting, making it useful in releasing the whole grains and legumes benefits. Naturally, organisms have antinutrients that virtually resist breaking, enabling them to maintain their generations. In cereals, legumes, and whole grains, the resistant compounds are called antinutrients and include phytic acid, which binds zinc, iron, calcium, and vitamins, preventing their absorption. Thus, sprouting becomes important for the following two reasons;

i. Reduces antinutrient levels

Most seeds and cereals have antinutrients that prevent maximum nutrient utilization. For instance, phytic acid binds vitamins, zinc, magnesium, and other minerals, lowering their absorption levels. However, sprouting and soaking lower the phytic acid levels, hence more nutritional gain. Antinutrients are also present as enzyme inhibitors, which counter sprouting, lowering survival chances. However, the same process of sprouting lowers their levels, reaping more nutrients.

ii. It reduces the gluten content

Gluten sensitivity is a worldwide problem, presenting itself in various forms, including celiac disease, which refers to a form of gluten intolerance that results in serious gut problems. Some studies have shown that by allowing cereals, grains, and legumes to sprout, the gluten level goes down, meaning that those with less serious gluten intolerance can eat the sprouted grains and their products without having many gut issues.

iii. It boosts seeds and grains’ nutrient levels

The other reason why sprouting is critical in the food industry is because it boosts nutrient levels. Consequently, Ezekiel bread, having been prepared from sprouted products, has more of some significant nutrients. For instance, sprouting avails more lysine, one of the nine essential amino acids. This protein-building block is very important, yet seeds and cereals only contain it at low levels. Besides, sprouting avails more beta-carotene, vitamin C & D, fiber, and folate from the grains and legumes. All these lead to a cumulative effect of the nutrients, making Ezekiel bread the best among the rest.

Are antinutrients dangerous?

Not every antinutrient is harmful, but they become a health concern because they bind nutrients, preventing their absorption. This is because consistent interference with nutrient absorption means that people who solely depend on the seeds and legumes for the nutrients will suffer from nutrient deficiency. Some antinutrients like phytic acid have antioxidant properties, contributing to the seeds’ health benefits.


Ezekiel bread is marketed as the best bread among all. This is because it is prepared from sprouted 4 whole grains and 2 legumes. The sprouting process lowers antinutrient levels and boosts nutrients levels, hence its massive nutritional benefits. The combo of six grains also boosts the bread’s nutritional value. Besides, it lacks any preservative like cultured starch that reduces the defense offered by the conventional whole wheat bread.

Crystal Kadir

MS, Durham University GP The work of a family doctor includes a wide range of clinical diversity, which requires extensive knowledge and erudition from a specialist. However, I believe that the most important thing for a family doctor is to be human because the cooperation and understanding between the doctor and the patient are crucial in ensuring successful health care. On my days off, I love being in nature. Since childhood, I have been passionate about playing chess and tennis. Whenever I have time off, I enjoy traveling around the world.